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White Spring and A Dark Chocolate Tart with Buckwheat Crust

Hello, dear ones! I’m still basking in the utter bliss of a sunshiny weekend. It may still be cold here in Washington, but this gorgeous weekend gives hope that spring weather may be just around the corner.

I had to rest most of this weekend, but today I was able to get out for a walk and oh, how wonderful it was!! All sorts of folks were out and about: kids cheering and laughing over a game of volleyball in the park, a father and daughter fishing from a bridge over the creek, and an elderly couple strolling through the woods with their sturdy walking sticks in hand. It felt so companionable to bid each other hello, smiling in shared enjoyment of a glorious day.

Everything looked beautiful today, from the glittering stream to the sun-dappled leaves in the forest, but my favorites were the white flowers positively beaming in the sunlight. Do any of you know what these ones are? There were whole trees filled with blossoms.

It was a peaceful, happy sort of afternoon, with breaks to sit on fallen logs and listen to the wind in the trees and the gurgle of the creek wending through the woods. It was just what I needed to clear my head, fill my lungs with fresh air, and remind me how beautiful life is.

While I recover from these wretched viruses I have to avoid wheat and corn. It was OK the first few days but then I started craving bread and baked goods something fierce. My friends Darren and Nicole are also going wheat-free for a while and having similar cravings, so I decided we simply had to have something decadent to eat to help us be good.

I made my favorite Dark Chocolate Tart but used buckwheat for the crust instead of wheat. It worked just dandy but turned out so dark it was almost black! I decided to view it as looking “extra rich” instead of “burnt to a crisp.” ๐Ÿ˜‰ The buckwheat is very hearty but somehow the maple flavoring softens it and makes it a good wheat-free alternative for the luscious truffle-like chocolate filling. It was a lovely treat on a sunshiny afternoon.

What is your favorite memory from your weekend?

This is my contribution to Chaya’s Meatless Mondays. Click here for more meatless recipes.

Dark Chocolate Tart with Buckwheat Crust

Ingredients for Crust:

1 stick butter, melted
1/4 cup sugar
pinch salt
1 tsp maple flavoring
1 cup buckwheat flour

Ingredients for Filling:

1/4 cup Hersheyโ€™s Special Dark Cocoa
1 cup coconut milk
6 Tbsp sugar
1 1/4 tsp instant instant coffee or espresso powder
1/2 tsp vanilla extract
1 large egg, lightly beaten

Directions for Crust:

  1. Preheat oven to 350 degrees F
  2. Mix butter, sugar, salt and maple flavoring in medium bowl. Add flour mix until just blended. Donโ€™t worry if dough seems too soft.
  3. Press all of the dough evenly into bottom and sides of 9-inch tart pan with removable bottom.
  4. Bake 20-25 minutes, or until crust is deep golden brown.

Directions for Filling:

  1. While crust is baking, place butter, sugar, cocoa powder and coconut milk in a medium saucepan and cook over medium heat, stirring, until mixture is blended, smooth and begins to simmer around edges.
  2. Remove from heat and stir in espresso powder and vanilla.
  3. Just before crust is ready, whisk egg thoroughly into hot chocolate mixture.

Directions for Tart:

  1. Pour filling into hot crust and return to oven. Turn off heat.
  2. Leave tart in oven until it quivers like soft Jell-O in the center when the pan is nudged, about 10-12 minutes. Cool on a rack.
  3. Serve the tart warm or at room temperature.

 

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Kat - Hi lovey! Pretty sure those flowers are star magnolias. Aren’t they gorgeous? There are a couple trees by Ed’s place, and when we’re out walking, they smell luscious. ๐Ÿ™‚

Duchess - Oh the coconut milk is a happy surprise there! I have to try it.

bellini - Giving up wheat would be very hard Krista. I sure hope you feel better soon!!!!!

Andi of My Beautiful Adventures - OMG yuuuuuuuuuum!!! You are so lucky I don’t live next door haha. Flower pics make me SO happy ๐Ÿ™‚

Katie@Cozydelicious - Your flowers are beautiful! I’m just starting to see buds here. I adore flowering trees and can;t wait until everything is in full bloom!

I have never used buckwheat for a trat crust, but it sounds nutty and delish! And I LOVE your pretty napkin ring!

Mary - How beautiful – the flowers and your tart. It is always such a pleasure to stop by and I love my visits here. I hope you have a great day. Blessings…Mary

mlleparadis - you are slamming em out of the ballpark krista – with your amazing flower pictures!

and i will have to get ambitious and make both your quiche AND your chocolate tart like maybe this weekend! they look great!

Breanne - Oh those flowers!! I have no idea what they are but they sure brought a smile to my face this morning. So beautiful, spring-like and ethereal.

And that tart looks simply decadent. My SIL is off wheat for the next several months so I’m always on the lookout for new recipes that we can all have. Thanks for sharing this one!

Barbara - What a marvelous idea to use buckwheat flour in the crust, Krista! And I have some in the fridge. This tart looks delish!

Lorraine @ Not Quite Nigella - Just gorgeous Krista and the tart looks like it worked perfectly with the buckwheat! I had a wonderful weekend away. In fact a memory of it is on my phone desktop ๐Ÿ™‚

Anna Johnston - Yummy, I could toes go a piece of that Dark Choccy tart, it’s gorgeous. ๐Ÿ™‚ Mmmmmm!
Im slightly jealous, all our flowers are going to sleep for the winter, it’s miserable outdoors, really not a fan. Sigh! ๐Ÿ™
Fav memory for this weekend, the cook off with Mom and the rolla-blade around the lake with Mr HG. So fun!

Vanessa@Luxuria - Wow! what gorgeous images. I am so pleased you were able to get outside and fill your lungs with fresh air and your heart with the beginnings of Spring.
My fav memory from this weekend was catching up with one of my dearest friends (we have known each other 25+ years) but haven’t had time to speak for at least 6 months. As soon as we started speaking it was like no time had passed.

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